This recipe for Bisquick® sausage balls has 3 ingredients and the first batch is ready to serve in 30 minutes.
No party is complete without these quick and easy Bisquick sausage balls. These bite-sized sausage balls are a classic holiday appetizer that often makes an appearance as a football food in my house.
The sister recipe to this one is the cream cheese sausage balls recipe. My husband prefers it because the extra cream cheese adds more moisture and it keeps the sausage balls from drying out.
Another super easy appetizer that is a MUST for any holiday party is my chipped beef cheeseball and chipped beef dip. Easy peasy and so delicious!
Ingredients needed:
Sausage cheese balls contain 3 easy to find ingredients. Bulk pork sausage, Bisquick and shredded cheddar cheese. A homemade baking mix can be substituted in for the Bisquick but I found that I get the most consistent results with Bisquick.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Can I use pre-shredded cheese?
In a pinch, you can use pre-shredded cheese for these easy sausage balls. But I have found that you get the best results when you use a block of sharp cheddar cheese and shred it yourself. The anti-caking material that is dusted on the pre-packaged shredded cheese doesn't always melt the way I like in this recipe.
Instructions: Sausage Balls Bisquick 3 Ingredient
- Preheat the oven to 325.
- Shred the cheese.
- Combine in a mixing bowl, the cheddar cheese, and the sausage until they are just combined. Do not over mix.
- Add the Bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
How to know when sausage balls are done
You will know that these sausage balls with bisquick recipe are ready to be served when they are lightly golden brown around the edges and on the bottom. (see image above). The cheese will start to take on a golden brown color. Do not over cook.
Top Tips
- Grate your own cheese. You will get a better sausage ball recipe with bisquick in the end.
- Do not pack or scoop up the Bisquick when measuring it. Scoop it into the cup loosely and use the backside of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the Bisquick.
- Use a cookie scoop to keep a consistent-sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate it into the Bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't overbake. Once they are golden brown, pull them from the oven.
FAQ's and Tips
There is 8 ounces of cheddar cheese in a cup. This recipe call for 2 cups or 16 ounces of cheddar cheese.
If you want to make the sausage, Bisquick®, and cheese mixture ahead of baking them, I would make it up to 24 hours ahead. Be sure to keep the mixture in a closed container in the refrigerator. Save yourself a step and pre scoop and roll the cheesy sausage balls and keep them on a cookie sheet until you are ready to bake.
This recipe calls for pork sausage, not the link sausage or the patty sausage but the loose or bulk sausage. If the only sausage you can find is link sausage, be sure to split and remove the casing off of the sausage. It is up to you if you want to use an Italian sausage to a hot and spicy sausage.
I also find that you are going to want to use full-fat sausage. Skip any 'reduced fat' products for this recipe.
Ingredients
- 1 lb ground sausage hot sausage or mild sausage
- 2 Cups sharp cheddar cheese
- 3 Cups Bisquick baking mix
Instructions
How to make bisquick sausage balls:
- Preheat the oven to 325.
- Shred the cheese.2 Cups sharp cheddar cheese
- In a mixing bowl combine the cheddar cheese and the sausage until they are just combined. Do not over mix.1 lb ground sausage
- Add the bisquick baking mix, one cup at a time until it is just incorporated into the sausage mix.3 Cups Bisquick baking mix
- Use a medium cookie scoop to portion out the sausage balls.
- Squeeze the mixture once to press it together and then lightly roll it into a ball.
- Place the sausage balls on a baking sheet, 1 inch apart.
- Bake the sausage cheese balls at 325 for 20 minutes or until golden brown on the bottom and edges.
Nutrition
Notes
Bisquick Sausage Ball Tips:
- Grate your own cheese. You will get a better sausage ball in the end.
- Do not pack or scoop up the bisquick when measuring it. Scoop it into the cup loosely and use the back side of a butter knife to level.
- Use a sharp or extra sharp cheddar cheese. The cheese stands up nicely to the bisquick.
- Use a cookie scoop to keep a consistent sized ball. Smaller is better and consistency is key to a delicious sausage ball.
- Use room temperature sausage. The room temperature meat will give off the fat easier and incorporate into the bisquick better.
- To form balls, scoop the mixture in a cookie scoop, empty the mixture into your hands and give it one good squeeze. Then lightly roll it into a ball.
- Don't over bake. Once they are golden brown, put them from the oven.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Eileen says
Can I bake these at home and reheat at our family get together?
Sarah says
Eileen,
Most definitely! That is what I do. They are good cold or warm. If you want to keep them warm, bring an electric warming tray, if you have one. Happy Holidays!
Sarah
Barbara Ruby says
This is the classic, original recipe that I have had for over 40 years. The oven temp. is perfect so that the appetizers don't get over baked & tough. There are way too many recipes on the internet that mess with this classic that just leaves me in disbelief. I need to make these for the holidays.
Sarah says
Thank you Barbara! I do love a classic recipe. Happy holidays to you and yours.
Marie says
These are such at hit at parties! I make one batch with spicy sausage and one with normal... then see which ones goes faster.
LuLu says
These are a hit every time I make them. Thanks for your tips and suggestions.
megan says
I love that you cook your sausage balls at 325! So often I see them at 350 or 375. The lower temperature for longer helps keep them from drying out!